Marinated Peppers and Mozzarella

Photo: Randy Mayor; Styling: Cindy Barr

Yield:

Serves 6 (serving size: about 1/4 cup)

Recipe from

Nutritional Information

Calories 83
Fat 7.7 g
Satfat 1.8 g
Sodium 86 mg

Ingredients

4 cups baby sweet peppers
1/2 cup extra-virgin olive oil
3 garlic cloves, crushed
1 teaspoon grated lemon rind
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
3 ounces fresh baby mozzarella balls
1/4 cup fresh small basil leaves
1 teaspoon fresh lemon juice

Preparation

Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool. Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and baby mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally. Let stand at room temperature for 30 minutes. Stir in basil leaves and lemon juice before serving. Serve with a slotted spoon.

Kitchen Notes: Serve this stunning dish solo as a predinner nosh, or spoon over mixed lettuces for a fresh spin on salad. Reserve excess oil, and toss it with steamed brown rice or noodles.

Note:

Julianna Grimes,

September 2011